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Topic: BBQ Style (Read 234282 times)

Here are a few pics of the last few days' smoking stuff... No pics of the bacon unfortunately, it all got eaten.

You can see my gasket leaks... I need a new one for xmas. Smoking some bacon here:

Smoked some salmon, it turned out pretty darn good, and cost nearly nothing to make (after buying the salmon anyway), just like with bacon, I don't think we'll be buying smoked salmon in the store any more, especially not at 25 eur / kg for the cheap stuff and 50/kg for the nicer stuff.

So this saturday I cooked for a bunch of people that came by to send off a friend who's moving to Lyon. We had poutine, onion rings, pulled pork sandwiches with carolina mustard sauce, and a "father's office" burger clone (25% brisket, 25% sirloin, 50% short rib, topped with that bacon you see smoking above, plus emmental, a blue cheese cream spread, arugula (roquette), and caramelized onions). All home made, lots of work, but everybody had a good time.

How's that BBQ Guru working out? Is the fan blowing all that smoke through the gap? Looks like a pressure cooker!

Heh, yeah... Like I said my gasket is blown to pieces from a ~1000 degree cook I did a while back (with a non-high-temp gasket).

Otherwise I love the BBQ Guru. Ruhlman made fun of me for having wires coming out of my BBQ when I posted that pic on twitter, but I don't care, my thing is, I have kids, and I want to spend time with them, AND I want good BBQ. Only way to have that is to have a guru or similar.

That's a sign of good use phil. Thanks for posting pics. Looking good.

I have a pork shoulder that I plan to smoke this weekend. Probably do a midnight smoke on Saturday. This way I can have some pulled pork sandwiches ready by dinner on Sunday. I'll also make some homemade BBQ sauce for the side.

Pulled Pork. There is a sale on for bone-in Boston-butt roast. It is tamale season so the butts are $1 a pound! Some of this may end up in tamales but the meat gets the smoker first!

A 3.28kg butt was brined overnight and placed in the smoker next morning and smoked @225F for 20 hours until internal temp reached 198F. The roast was removed from smoker, placed into a roasting-pan and covered in foil; this was wrapped in a couple towels and placed into an unlit oven to rest for 5-6 hours, until I was ready to pull the pork.The roast at about 5am:The roast after the "rest". This one was completely done and very little leaked out during the cool down phase. At a perfect serving temp the pork was extremely tender and came apart in my fingers. I divided it and chopped the darker crispier outer portions. Pulled and separated the moist inner muscle. Kept a bit of the "money-type" pieces to the side for dinner tonight.Pulled separated and chopped I ended up with 1.78kg smoky porky goodness. Divided up into 300g vacuum bags. I got big plans...

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Here the ham is drying in the fridge after a week in Ruhlman's ham brine.

I'm also doing bacon and smoked salmon, some to eat and some to give as gifts. Not much room in the fridge lately:

That was the salmon post-brine, here's what it looked like before:

1.5 kg (~3 lbs) of salmon for 17 eur a kg, comes to about $10 a pound... Saw the equivalent size, already smoked, at the grocery store for nearly $60. I'm thinking I got the good deal.

Cure (Ruhlman's):

Now I gotta go head up to Santa's workshop. He's contracting out to me this year to make a Thomas and Friends wooden railway for the kids. Probably cheaper in the end to have just bought the tracks on eBay, but then again autodidactic-types don't care too much about per-made :-)

That Salmon looks tasty! I'll be doing my own smoked salmon today as well. Two nice pieces of fish, one farm raised Atlantic and the other wild caught Sockeye from the Copper river. My money is on the Sockeye being the better of the two.

I'll be doing a couple pork loins tomorrow for Christmas dinner as well.